May 8, 2020
Korean Kimchi Mandu
Prep Time: 50 minutes
Total Time: 60 minutes
Mandu are usually made with strong-tasting kimchi. If you want your store-bought kimchi to ferment more, Jisun suggests leaving it out of the refrigerator for a day or two before making.
Yield: Makes 50 dumplings
Make Filling & Dumplings
- Bring medium pot of water to a boil over high heat. Add glass noodles and cook for 6 minutes, or until fully hydrated. Remove noodles from pot and set aside.
- Add tofu to pot and boil for 10 minutes, or until it has become slightly firmer. Drain and cool tofu; blot dry with paper towels and crumble.
- Chop cooled noodles. In bowl, mix noodles, tofu, kimchi, pork, green onion, egg yolks, perilla and red pepper powders, oyster sauce, sesame oil, soy sauce, garlic, sugar and salt, and stir.
- Place about 1 tbsp of filling in each dumpling wrapper, using reserved egg whites to seal edges closed. Be sure to squeeze out any air pockets.
- Pleat as desired and place on tray. Cover lightly with plastic wrap and reserve while filling remaining wrappers.
- Fill pot with about 5 cm of water and bring to a boil over high heat. Line steamer basket with parchment and fill with single layer of dumplings.
- Place basket over boiling water, turn heat down to medium-low and steam for 8 to 10 minutes, or until dumpling skins are translucent and filling is cooked.
Make Dipping Sauce & Serve
- In small bowl, combine soy sauce, vinegar, sugar, chicken broth and red pepper powder, and whisk until uniform. Serve with mandu.